Caribbean-Style Coconut Rice with Black Beans and Cilantro
A fragrant Caribbean rice dish cooked in coconut milk with tender black beans and fresh cilantro for a vibrant, flavorful side or main. This caribbean-inspired rice & grains (vegetarian) ready in about 35 minutes pairs long grain white rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup long grain white rice
- 1 cup coconut milk
- 1 cup water
- 1 cup cooked black beans
- 1 tbsp olive oil
- 1/2 medium, finely chopped onion
- 2, minced garlic cloves
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 medium finely chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 1 cup long grain white rice and cook for 1-2 minutes, stirring constantly until the rice is lightly toasted.
- Step 3: Pour in 1 cup coconut milk and 1 cup water, then add 1 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Step 4: After 15 minutes, gently fold in 1 cup cooked black beans and cover again; cook for an additional 5 minutes until the rice is tender and liquid absorbed.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a fresh burst of flavor before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean-Style Coconut Rice with Black Beans and Cilantro take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean-Style Coconut Rice with Black Beans and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Caribbean-Style Coconut Rice with Black Beans and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean-Style Coconut Rice with Black Beans and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean-Style Coconut Rice with Black Beans and Cilantro vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
